CHICKEN FRICASSEE
SERVES: 4 I PREP: 15 MINUTES I COOK: 50 MINUTES
If I could bottle the sauce in this country-style French stew, I would! This is a dish taught to me by the super-talented chef Jean-Baptiste Alexandre. He was born, raised and trained in France, and now resides right here in my hometown of Sydney. So it goes without saying, this recipe is par excellence! Creamy, silky and rich with the flavours of chicken, herbs and wine, you’ll be mopping your plate clean with bread. While this is terrific made with store-bought stock, if you can manage homemade, I highly recommend it as it will catapult this dish into wow territory!
4 x 250 grams skin-on, bone-in chicken thighs14 x 150 grams chicken drumsticks11 teaspoon cooking salt½ teaspoon black pepper60 grams unsalted butter
CREAMY MUSHROOM SAUCE
300 grams small-ish white2 brown onions, halved, then sliced 6mm thick1 fresh bay leaf (or 1 dried bay leaf)3 thyme sprigs (or ½ teaspoon dried thyme)2 garlic cloves, finely minced3 tablespoons (30 grams) plain flour½ cup (125ml) chardonnay wine2 3 cups (750ml) low-salt chicken stock¼ teaspoon cooking salt¼ teaspoon black pepper⅔ cup (170ml) thickened cream2 tablespoons roughly chopped parsley (optional)
Pat the chicken dry with paper towels
